buffalo white bean chili
Cozy up with a spicy bowl of chili on your New Years party, during a tailgate, or any time you're craving a hearty meal.
Ingredients
- 2 tbsp butter
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp smoked paprika
- 1 tbsp dried oregano
- 2 tsp chipotle chili powder
- 1 tsp dried dill
- 2 tbsp tomato paste
- 4 cups vegetable broth (or water)
- 1 cup buffalo sauce, homemade or store bought
- 2 cans white beans (cannellini or great northern are my favorites!)
- 1 cup sharp cheddar cheese, grated
- 1/2 cup canned full-fat coconut milk
- chopped green onions, cilantro, avocado wedges, and Greek yogurt, to serve (optional)
Instructions
- Melt the butter and 1 tablespoon extra virgin olive oil in a skillet over medium. Saute the onion until soft and translucent, about 4-5 minutes. Stir in the garlic, smoked paprika, oregano, chipotle chili powder, and dill for 2-3 minutes until fragrant. Swirl in the tomato paste until combined.
- Pour in the broth and bring to a simmer for 8-10 minutes to let the flavors deepen. Stir in the buffalo sauce, beans, cheddar, and coconut milk until the cheese melts and the soup is slightly creamy, about 2-3 minutes. Taste and adjust salt and pepper as needed, and thin with additional broth if the soup is too thick.
- Divide into bowls and top with green onions, cilantro, avocado, and Greek yogurt or sour cream, as desired.
Notes
*For less spice: Reduce the chipotle chili powder to 1 tsp, or omit completely and use regular chili powder.